INSPECTION REPORT Health Protection MLOO-BLQU3Y

PREMISES NAME Sol Lee's Itshoni		Tel: (604) 931-8460 Fax:
PREMISES ADDRESS 550 - 329 North Rd Coquitlam, BC V3K 3V8		INSPECTION DATE February 12, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kang Youl Lee		NEXT INSPECTION DATE February 17, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two buckets of fish stored at room temperature. Internal temperature measured 8°C. These were taken out for lunch rush and will be returned to cooler at the end. Corrective Action(s): Store fish in cooler at ≤ 4°C. Take only small amounts of fish out at a time (enough for lunch rush). Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rice scoops are stored in insufficient amounts of ice water. Operator states they are cleaned and sanitized at the end of the day. Corrective Action(s): Store rice scoops so the entire food contact portion is submerged in ice water. Clean and sanitize the scoops and container at least every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of debris observed in the following areas: - Dry storage room (lots of clutter) - Floor underneath storage rack by the back door - Inside the unused prep cooler Corrective Action(s): Clean all noted areas. Ensure cleaning is done regularly to avoid attracting pests. Organize the dry storage room so the floors can be cleaned easier. Remove any unneeded items from the premise. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-in, preps, chest, stand-up) are ≤ 4°C - Freezers (walk-in) are ≤ -18°C - Hot holding units (rice, miso soup) are ≥ 60°C - Low temperature dishwasher is available. 100 ppm chlorine residual detected. - Ventilation hood is maintained - 200 ppm bleach sanitizer is available - Ice machine is maintained. Ice scoop is stored properly. - No signs of pests observed during inspection. Pest control reports are available for review. - Premise is well lit - Permit is posted Note: - Discussed manual dishwashing method. Manual dishwashing sign in (Korean) provided to operator. - Discussed testing of dishwasher. Chlorine test strips are available. Ensure dishwasher is tested at least daily (50-100 ppm). Maintain a dishwasher log. - Maintain temperature logs for all coolers and freezers